Physicochemical Characteristics of Black Garlic after Different Thermal Processing Steps
- 期刊名称Preventive Nutrition and Food Science
- 作者Kang, Ok-Ju
- 卷第21卷
- 期第4期
- 印刷ISSN2287-1098
- 文件大小219.30KB
- 发表时间2016-12-31
- DOI10.3746/pnf.2016.21.4.348
- 页码348-354
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